Caffe Piccolo - Pawleys Island Menu
Welcome to Caffe Piccolo in Pawleys Island, where Italian flavors meet coastal charm. Located at 9428 Ocean Hwy, this restaurant has garnered attention for its eclectic menu and varied atmosphere. While some dishes like the stuffed eggplant and burrata salad received rave reviews for their outstanding taste, other offerings, such as the scallop meal, left diners wanting more due to inconsistencies in quality.
The crab cake appetizer brings a good start to the meal but varies in execution. Diners often note the generous portions, especially with entrées like chicken franchise and chicken saltimboca, creating an opportunity for sharing. While the atmosphere can get lively with noise, the attentive service, particularly from staff like Spencer and Amy, contributes positively to the dining experience. With a mix of highs and lows, Caffe Piccolo remains a local favorite worth exploring.
Appetizers
Calamari
Tubes & tentacles sautéed in a light basil marinara
Sausage & Broccoli Rabe
Sautéed with olive oil and garlic
Stuffed Eggplant
With basil pesto, fresh mozzarella, prosciutto and roasted red pepper
Mussels alla Piccolo
With pancetta and fennel in a creamy, tangy, herb scented broth. Also available in a white wine, marinara or fra diavlo
Crab Cake
With colossal lump crab meat, accompanied by a petite arugula salad and salsa verde drizzle
Meatballs
Beef, veal & pork with fresh ricotta, basil oil drizzle and toasted pine nuts
Stuffed Banana Peppers
Sausage, breadcrumbs, pecorino romano and fresh herbs. Could be spicy
Crab Stuffed Mushrooms
Oven baked with a lemon white wine sauce
Herb Roasted Shrimp
Tossed with a salsa verde and crispy pancetta sprinkle
Tomato Basil
House Salad
Romaine mixed greens, cucumber, carrots, grape tomatoes and red onion
Arugula & Fried Gorgonzola
With red onion in a lemon vinaigrette
Caesar
With shaved parmagiano-reggiano and croutons
Mozzarella Caprese
With tomatoes and basil, drizzled with extra virgin olive oil
Burrata Salad
Mozzarella with creamy center over arugula with a light lemon vinaigrette, red onion, homemade bread crumbs and seasonal fruit or vegetable
Soups & Salads
Land
Piccata
Lightly floured, sautéed & served with lemon, white wine & caper sauce
Marsala
Sautéed with Shiitake mushrooms, served with Marsala wine sauce
Francese
Egg-battered, sautéed & served with lemon & white wine sauce
Scarpariello
Sautéed with pepperoncinis, herbs & Italian sausage with a spicy veal demi-glaze & white wine sauce
Gorgonzola
Fresh herbs, spinach and sun-dried tomatoes in a creamy gorgonzola sauce over linguine
Saltimbocca
Lightly floured, sautéed & topped with prosciutto and fresh mozzarella sauteed in a sherry wine sauce with shiitake mushrooms over spinach and linguine
Marinara
Tossed with pasta, served with a light basil marinara sauce
Fra Diavlo
Tossed with pasta, served with a spicy marinara sauce
Scampi
Tossed with pasta in a white wine, lemon & butter sauce
Linguine with Clams
Your choice of white wine, light basil marinara or fra diavlo tossed with pasta
Linguine with Mussels
Your choice of white wine, light basil marinara or fra diavlo tossed with pasta
Pan Seared Diver Scallops
Over wild mushroom risotto and topped with toasted hazelnuts and arugula
Crab Cakes
Made with colossal lump crab meat. Served with fresh fettuccini tossed with lemon, garlic, extra virgin olive oil & spinach
Pappardelle & Diver Scallops
With Shiitake mushrooms, arugula & parmagiano-reggiano, finished with white truffle oil drizzle
Linguine with Calamari
Sautéed in light basil marinara and tossed with pasta
Sea
Pasta
Spicy Penne alla Vodka
With onion, prosciutto & crushed red pepper in a creamy marinara, finished with Absolut Peppar Vodka
Classic Bolognese
Slow braised with ground beef, veal and pork. Tossed with pappardelle pasta
Mushroom Ragu
Slow roasted cremini, porcini, white and Shiitake mushrooms simmered in a black truffle marinara & tossed with pappardelle pasta
Penne with Sausage & Broccoli Rabe
Drizzled with extra virgin olive oil and Pecorino Romano
Fettuccini Carbonara
House made fettuccini tossed with farm fresh eggs, crispy pancetta, Pecorino Romano and Italian parsley